Written By Srimathi Mani on Monday, April 9, 2012 | 2:30 PM

Making mor kozhambu (vegetables in yogurt sauce) is really simple and gets done super fast, but when it comes to making paruppu usili, it is time consuming. The lentils have to be soaked, blended into a course paste, steamed and them cooked with the veggies. I love the crunch and texture that results at the end of this process. Very often we need to plan ahead if paruppu usili has to be made for lunch or dinner. But,when we are rushed for time this recipe comes handy. It is super easy and can be accepted as a close substitute. I made this for lunch and was very thrilled with the outcome that I wanted to blog about it. The recipe yields about 1 1/2 cups of the paruppu mix. My entry to "Healthy Diet - Vegetarian Side Dishes" hosted by Vardhini

1. Mix besan, sambar powder, salt in a bowl. Add the water and and mix well. You will get a sticky dough.

2. Heat the wok and add 3 tbsp of oil. Add asafetida, mustard seeds and udad dal. When the dal turns golden add the besan dough mix.Try to smear the dough thinly and evenly in the wok and mix them until all the wetness goes away and the dough starts to form small round balls. Remove from heat.3. Heat the sauté pan with 1 tsp of oil. Add dry chillies, swiss chard and salt. Mix well and allow the swiss chard to get cooked. In a few minutes the swiss chard will be cooked. Add the besan mix to the swiss chard and give it a toss. Serve it with mor kozhambu.